Chef Cynthia Westfall 

Tel: 817.875.6697  |  Email: cynthia@cynthiascreations.com

 

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Vegetables are the star in Pasta Primavera

February 6, 2017

 

 

When we have pasta at our house, I like to include a vegetable side along with a salad. In this case, the vegetable side is within the pasta dish. I made fresh whole wheat pasta for this dish. If I didn't feel like making fresh then I would either buy fresh made pasta in the refrigerated section or use a whole grain dry linguine.

 

For the Primavera part, I like to add a mix of vegetables. I vary the vegetables. It depends on what I have available from the garden or what is fresh and a great price at the store. Herbs are a nice addition, fresh or dried. I like to make enough to have extra to freeze for another meal.  I added some grilled chicken on top of this, fish would be good as well or simply leave it with vegetables only.

 

 

 

Ingredients:  (4 servings)

1 c fresh peas

1 c sliced carrots

1 c broccoli florets cut into bite size pieces

1 c cauliflower cut into bite size pieces

8 oz, sliced mushrooms

1/2 med. red bell pepper, chopped

1 med. leek cleaned and sliced

1/2 med red onion, chopped

6 cloves of garlic, minced

1 c white wine

1/2 c low fat milk

2T heavy cream

1 lemon

1 med tomato

Olive Oil

Salt and Pepper

Fresh or dried herbs

1/2 c Parmesan Cheese

8 oz. fresh pasta

4 skinless/boneless chicken thighs, cleaned of any fat (optional)

 

Put the carrots, broccoli, cauliflower into a microwave safe bowl. Cover with plastic wrap and microwave for 2 minutes. (just to soften them a little)

 

Season the chicken thighs and grill. After they are finished, bring them in and tent them while you prepare the pasta and sauce.

 

Put on a pot of water to cook the pasta. When it comes to a boil, add the pasta and a 1/2 t salt. Cook to your taste. Save 1/2 c of cooking liquid.

 

In the meantime. heat 1T of olive oil in a large saute pan. Add the onion, leek and mushrooms and saute until soft and the mushrooms give off their liquid. Add the red bell pepper and saute for about 2 minutes. Add the garlic and saute for 1 minute. Now add the white wine and cook until the liquid is reduced by 1/2.  Add the milk and cream and stir everything together. Add in the vegetables and the Parmesan cheese and any herbs you may be using (herbs de Provence is good in this sauce.) This should be a loose sauce.

 

Divide your pasta into 4 bowls or containers then ladle the vegetable sauce over each. Mix within the bowls. You should have a lot of vegetables with a little pasta.

 

If you have chicken or fish, cut it and put it on top. Dice the tomato and add to each serving.

 

Pass extra parmesan cheese after serving.

 

Enjoy!

 

 

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